Korean Tteok-galbi, Grilled Minced Beef Patties

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Suwon Hwaseong Fortress

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Korean Tteok-galbi, plated and ready to serve

Tteok-galbi are juicy patties of minced beef seasoned like galbi and grilled until glazed and caramelized. The name comes from the way the meat is pounded and shaped like a rice cake, not from any rice. They are elegant enough for a feast and easy enough for a weeknight.

Per serving: 549 calories · 3.1 g net carbs · 32 g protein · 44 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Tteok-galbi

Korean Tteok-galbi, plated and ready to serve

Korean Tteok-galbi, Grilled Minced Beef Patties

Tteok-galbi are juicy patties of minced beef seasoned like galbi and grilled until glazed and caramelized. The name comes from the way the meat is pounded and shaped like a rice cake, not from any rice. They are elegant enough for a feast and easy enough for a weeknight.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 549kcal

Ingredients

  • 1 1/2 pounds ground beef (80/20) or finely chopped boneless short rib
  • 1/4 small onion finely minced
  • 2 scallions finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon allulose
  • 1 tablespoon sesame oil
  • 2 tablespoons almond flour
  • 1/4 teaspoon black pepper
  • Glaze: 2 tablespoons soy sauce, 2 tablespoons allulose, 2 tablespoons water
  • 1 tablespoon avocado oil
  • 1 tablespoon pine nuts finely chopped, for garnish

Instructions

  • Combine the beef, onion, scallions, garlic, soy sauce, allulose, sesame oil, almond flour and pepper in a bowl. Knead and slap the mixture against the bowl for 2 to 3 minutes, until sticky.
  • Divide into 8 portions and shape into oval patties about 3/4 inch thick. Press a slight dent in the center of each.
  • Heat the avocado oil in a skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until browned and cooked through.
  • Mix the glaze ingredients, pour into the pan and turn the patties until they are glossy and the glaze has reduced, about 2 minutes.
  • Sprinkle with chopped pine nuts and serve.

Notes

Kneading and slapping the meat is a traditional step that makes the patties tender and springy. The dent in the center keeps them from puffing up as they cook.
Chef's Tip: For the most authentic flavor, ask your butcher to grind boneless short rib meat. It is richer and juicier than regular ground beef.
Keto Swap: Traditional recipes use sugar, honey and sometimes rice flour to bind. Allulose and a little almond flour keep the patties low-carb and tender.
Success Tip: Shape them into small rounds for lunchboxes or slider-size bites for parties.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 549kcal | Protein: 32g | Fat: 44g | Fiber: 1g
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Cooking Korean Tteok-galbi in the kitchen

About This Dish

Tteok-galbi was originally a royal court dish, said to have been made so that the king would not have to gnaw meat off the bone. The beef was chopped finely and pressed back around the rib bone before grilling. Today, the city of Damyang and the city of Gwangju in South Jeolla Province are famous for tteok-galbi restaurants. Some versions mix pork with the beef. Tteok means rice cake, and the name refers to the meat being pounded and shaped like one.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 6: Beef & Korean BBQ (Suwon Hwaseong Fortress). See all Korean recipes

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